Directions

Wrap the tofu block in a double layer of paper towels and press out any excess liquid. Cut the tofu into 1-inch cubes and place in a mixing bowl. Add the soy sauce, hoisin sauce, and garlic and toss gently. Let stand for 30 minutes.

Heat 1 Tbsp. of the peanut oil in a heavy skillet or wok over medium heat. Add half the tofu and stir-fry for 3 to 4 minutes, or until lightly browned. Remove the tofu with a slotted spoon; set aside. Add an additional 1/2 Tbsp. of the oil to the pan and stir-fry the remaining tofu for 3 to 4 minutes, or until lightly browned. Remove the tofu from the pan; set aside.

Add the remaining oil to the pan. Stir-fry the shallot, ginger, and scallions for 1 minute. Add the red and yellow peppers, and stir-fry for 2 to 3 minutes. Add the snow peas and stir fry for 1 minute. Add the broth, cover, and steam for 2 to 3 minutes, until the snow peas are bright green and crisp. Return the tofu to the pan and gently mix. To serve, top with the nuts.